marco / 253 hanover street / boston ma / 617-742-1276 / tue-thu 5-10:30pm, fri-sat 5pm-11pm, sun 4pm-9:30pm / reservations accepted / entrees moderately expensive ($15-25) i heard about marco from being on pigalle’s mailing list. after it got a bunch of good reviews, i thought […]
i guess i could never be a dishwasher, because a day after the dinner party, my hands are all itchy and irritated by constant dishwashing. i just put two kinds of gunk on my hands in hopes that they will be happy soon. it’s strange, […]
carrie: and when we go to star, we could get –
me: pork loin!
carrie: yeah, that too…but i was thinking of ice cream.
(24 hours later)
carrie: last night i had a dream about rare meat…i think it was the pork loin.
* * *
i am having a minor allergic reaction to the tiny bit of chocolate-hazelnut shortbread dough that i ate. hmph. well, now the shortbread is in the oven and it shall be mine. hopefully the tea i’m drinking will make the itch in my throat go away. i sweetened it with lyle’s golden syrup, which i used last sunday to make a caramel sauce. it’s one of those british things you’ll only understand when you use it. but it’s perfect for caramel sauce – it just has this kind of caramel-sweet flavor to it. it’s also the thickest liquid i’ve ever seen in my life. shake it, and it just doesn’t move at all. wonder why it’s so viscous. it’s not as good a sweetener as honey, but it does the job, and when else am i going to use it?
the story about the pork : a couple days ago i came home to find carrie scarfing down some focaccia from star. while browsing, she came upon a pork loin sale – huge pork loins for $1.99/lb. we didn’t go last night, but as of last night’s desperate-must-have-ice-cream-and-tosci’s-is-closed run, we are proud owners of a ten-pound pork loin. it was the runt of the lot, but had the best marbling and the least fat on top. we have plans for this pork loin… (more…)
right now i’m sitting at the kitchen counter, my impending chicken broth on obsessive surveillance for the purpose of skimming off any foam that dares break the surface of the broth. i have vague memories of michael ruhlman’s book about food school and a raft, […]
did you know that trader joe’s (at least the one on boylston) now carries a brand of herbs called “infinite herbs”? if only the “infinite” were true. at any rate, the herbs are perfectly good and a whole 60 cents cheaper than herbs at star […]
when i was younger, my mother used to buy my grandmother’s birthday cake at konditor meister. their cakes were these enormous, wonderful confections – a dark, dark chocolate cake filled with whipped cream and cherries, with a bit of rum. on top, they were decorated with huge chocolate-covered strawberries. in keeping with the times, we weren’t allowed to eat the frosting (buttercream). i’ll have you know that i gleefully eat frosting now, although my mother’s ploy worked to a degree – my tolerance for frosting is still pretty low and i can’t stand supermarket frosting, where you can still taste the grit of the sugar. there are certain occasions when the grit of sugar is an acceptable texture, for example, whipped cream. frosting is not one of those occasions. (more…)
it occurred to me that there are phrases that make recipes sound better to me (or to other people). for example, i always am attracted to recipes that include the word “icebox” in their titles: i get an image of a white refrigerator a la […]